KR101610621B1 - Preparing method for alcohol beverage - Google Patents

Abstract

The present invention relates to a method for producing an alcoholic beverage, and more particularly, to a method for producing an alcoholic beverage by saccharifying malt to obtain a wort, adding a hop to the wort and heating the wort; And applying yeast to the wort for fermentation. In the fermentation step, an ultrasonic wave of 20 to 40 kHz is irradiated at 120 to 160 W for 2 to 12 hours to improve the alcohol production ability of the yeast, Which can remarkably improve the production efficiency of an alcoholic beverage.

Description

TECHNICAL FIELD The present invention relates to a method for producing an alcoholic beverage,

The present invention relates to a process for producing an alcoholic beverage.

Beer is the most prevalent alcoholic beverage in the world. Beer is an alcoholic beverage produced through saccharification and fermentation using barley, water, hops and yeast. Since the production of beer, there have been many changes in the way of modern beer brewing. Beer has been changed into various forms with unique characteristics and flavors depending on the environment of origin.

Barley, one of the elements in beer production, is divided into 2 groups of barley and 6 groups of barley depending on the shape of the ears. There are two types of barley, one with shells attached to the seeds and the other with the husks separated from the seeds. Korean barley is consumed as food for barley and 6 barn bran. On the other hand, the 2 nd barn is used for beer.

Barley quality, grain size, extract content, protein content and germination are important factors in the quality of barley used in beer. The protein content of beer barley should be less than 12%, and higher protein content may interfere with the clarification of beer and may cause turbidity.

Korean gypsum bovine barnacle has lower germination, extraction yield and sugar strength than beer barley, and high viscosity of wort has difficulty in filtration. However, in Korea, it is an environment suitable for cultivating 6 barley. Nevertheless, as a result of the decline in demand, the amount of covered grain in 2012 was 12 tons, and the yield of naked barley was 36 tons, down from the previous year. Further research is needed to contribute to the increase of domestic barley demand and the activation of the farm household economy.

Alcohol fermentation using sugars is a biological process. At this time, the most important thing is Yeast. Production of ethanol using sugar has been studied for several years, and many methods have been applied to increase the productivity thereof. However, the development of technology for improving the alcohol production ability while maintaining excellent flavor of alcoholic beverages is still insufficient.

Korean Patent Laid-Open Publication No. 2009-118203 discloses a method for producing an alcoholic beverage or liquor using black rice and an alcoholic beverage or a liquor.

Korea Patent Publication No. 2009-118203

An object of the present invention is to provide a method for producing an alcoholic beverage which can improve the alcohol producing ability and shorten the fermentation time.

1. Sacrificing malt to obtain wort, adding hops to the wort, and heating; And

Adding yeast to the wort, and fermenting the wort;

Wherein the ultrasonic wave of 20 to 40 kHz is irradiated at 120 to 160 W for 2 to 12 hours in the fermentation step.

2. The method of claim 1, wherein the step of adding and heating the hopper to the wort is performed by adding a hop of 40 to 60 wt% of the total weight of the hop and heating the hopper for 5 to 10 minutes; A second step of adding 20 to 30% by weight of the hop to the wort after the first step and further heating for 3 to 8 minutes; And a third step of adding remaining hop to the wort after the second step and further heating for 3 to 8 minutes.

3. The method for producing an alcoholic beverage according to item 1 above, wherein the ultrasonic irradiation is performed for 2 to 6 hours.

4. The method for producing an alcoholic beverage according to 1 above, wherein the irradiation of the ultrasonic waves is carried out using an ultrasonic generator of a bath type.

5. The process for producing an alcoholic beverage according to 4 above, wherein the viscosity of the wort to which yeast is added is 1.5 to 2.5 cP.

6. The method for producing an alcoholic beverage according to 4 above, wherein the viscosity of the solvent used in the ultrasonic generator of the bath type is 1.0 to 1.5 cP.

7. The process for producing an alcoholic beverage according to 4 above, wherein the volume ratio of wort and solvent is 1: 4 to 8.

8. An alcoholic beverage produced by the method of any one of claims 1 to 7.

9. Upper 1, alcoholic beverage, beer or beer flavored beverage.

10. The alcoholic beverage according to claim 9, wherein the beer is an upper fermented beer or a lower fermented beer.

The method for producing an alcoholic beverage of the present invention improves the activity of yeast by improving the alcohol production ability by performing ultrasonic treatment under specific conditions during fermentation. Accordingly, since the fermentation time can be shortened, the production efficiency of the alcoholic beverage can be remarkably improved.

FIG. 1 shows changes in the specific gravity of wort depending on the presence or absence of ultrasonic treatment during fermentation.
Fig. 2 shows changes in the brightness of the wort depending on the presence or absence of ultrasonic treatment during fermentation.
FIG. 3 shows the change in the brightness of the wort depending on the presence or absence of the ultrasonic treatment during fermentation.
FIG. 4 shows changes in redness of wort depending on the presence or absence of ultrasonic treatment during fermentation.
FIG. 5 shows the change in redness of wort according to the presence or absence of ultrasonic treatment during fermentation.
Fig. 6 shows changes in yellowness of wort depending on whether or not the wort was subjected to ultrasonic treatment during fermentation.
FIG. 7 shows changes in yellowness of the juice according to the presence or absence of ultrasonic treatment during fermentation.
FIG. 8 shows changes in free amino nitrogen content according to the ultrasonic treatment during fermentation. FIG.
FIG. 9 shows changes in free amino nitrogen content according to the ultrasonic treatment during fermentation. FIG.
Figure 10 shows the reduction equivalents in the fermentation broth according to the ultrasound treatment during fermentation.
11 shows the alcohol content according to the ultrasonic treatment during fermentation.

The present invention provides a method for producing maltose, comprising: saccharifying malt to obtain wort, adding hops to the wort and heating; And applying yeast to the wort for fermentation. In the fermentation step, an ultrasonic wave of 20 to 40 kHz is irradiated at 120 to 160 W for 2 to 12 hours to improve the alcohol production ability of the yeast, Which can remarkably improve the production efficiency of an alcoholic beverage.

Hereinafter, the present invention will be described in detail with reference to an embodiment of the present invention.

First, the malt is saccharified to obtain the wort, and the wort is added to the wort and heated.

The malt is manufactured by a process including a step of immersing, germinating and refining barley by a method known in the art.

The barley which can be used for obtaining malt is not particularly limited, and two-row or six-row barley which is widely used in the art can be used without limitation. However, in order to maximize the effect of the ultrasonic treatment conditions to be described later, Barley, and more preferably, a domestic six-barreled multibranched barnacle.

The step of adding and heating the hops may be performed by adding all the hops at a time, or may be performed in multiple steps by adding the hops divided by a predetermined amount.

In the case of multi-stage execution, for example, the hop may be added in 40 to 60% by weight, 20 to 30% by weight and 20 to 30% by weight. Specifically, a hop of 40 to 60% by weight of the total weight of the hop is added and heated for 5 to 10 minutes, after which a hop of 20 to 30% by weight of the total amount of the hop is added and heated for 3 to 8 minutes, Followed by further heating for 3 to 8 minutes. When the heating step is carried out in multiple stages under such conditions, the flavor of the beer produced therefrom is excellent.

The heated wort is cooled, and then yeast is added to the wort to ferment.

The juice may be cooled to a temperature of from 15 to 25 占 폚, but is not limited thereto.

The cooled juice may have a viscosity of 1.5 to 2.5 cP. When the viscosity is less than 1.5 cP, the flavor of the prepared beverage remarkably decreases. When the viscosity exceeds 2.5 cP, the produced beverage becomes turbid and the viscosity is so high that ultrasonic waves irradiated under the conditions described later are not sufficiently transmitted to the yeast. Even if the ultrasonic wave is irradiated with a stronger frequency and an output beyond the range to be described later for the sufficient transmission of the ultrasonic wave, the ultrasonic wave is not uniformly transmitted due to the high viscosity of the wort, so that the yeast in the area irradiated with the ultrasonic wave is killed, The effect is insignificant for yeast in unexposed areas.

The yeast can be used without limitation in liquid yeast and solid yeast commonly used in the art, but it is preferable in that the liquid yeast is more uniformly dispersed in the wort and the ultrasonic waves can be uniformly irradiated.

The amount of the yeast to be inoculated is not particularly limited. For example, in the case of using liquid yeast, 0.5-3 ml, preferably 1-2.5 ml of liquid yeast can be inoculated per liter of wort.

The method for producing an alcoholic beverage of the present invention performs ultrasonic treatment in a fermentation step. By performing ultrasonic treatment at the time of fermentation, the activity of the yeast is promoted, so that the utilization of the reducing sugar and the productivity of the alcohol are increased. Accordingly, since the fermentation time can be shortened, the alcoholic beverage can be produced with remarkably improved efficiency.

The ultrasonic treatment can be performed at room temperature (for example, 15 to 25 ° C).

An ultrasonic wave having a frequency of 20 to 40 kHz is used as the ultrasonic wave to be used in the ultrasonic wave processing. If the frequency is less than 20 kHz, the effect of promoting the activity of the yeast is insignificant. If the frequency is more than 40 kHz, the yeast is killed and the activity is inhibited. In addition, the yeast is over-stressed to produce more proteases, resulting in more protein degradation, resulting in lowered bitter taste of the beer, less foam stability, and less bubbles.

The output of the ultrasonic waves is 120 to 160W. If the output is less than 120 W, the effect of promoting the activity of the yeast is insignificant. If the output is more than 160 W, the yeast is killed and the activity is inhibited. In addition, the yeast is over-stressed to produce more proteases, resulting in more protein degradation, resulting in lowered bitter taste of the beer, less foam stability, and less bubbles.

The ultrasonic waves can be irradiated for 2 to 12 hours. If the irradiation time is less than 2 hours, the effect of promoting the activity of the yeast is insignificant. If the irradiation time is over 12 hours, the yeast excessively produces the proteolytic enzyme with excessive stress and the protein is decomposed more, Foam stability is poor and foam easily disappears. It can be preferably irradiated for 2 to 6 hours in that the activity is maximized by inhibiting the killing of yeast.

The ultrasonic treatment according to the present invention is performed by using a bath type ultrasonic generator.

The ultrasonic wave generating apparatus of the bath type is an ultrasonic wave generating apparatus including an ultrasonic wave generating oscillator, an oscillator driving oscillator, and a bath containing an object to be irradiated. When the ultrasonic wave generating apparatus is used, ultrasonic waves are not directly transmitted to an object to be irradiated, It is transferred to the object to be investigated through the solvent.

Since the ultrasonic wave generating device of the bath type is transmitted to the sample to be irradiated through the solvent contained in the bath, there is no problem that foreign substances such as metal are separated from the ultrasonic wave generator and mixed into the sample when the ultrasonic wave is directly irradiated. In addition, there is an advantage over an ultrasonic probe in which a sample can be completely sealed, and volatile components giving flavor of beer can be easily stored, thereby irradiating ultrasonic waves directly to the sample.

Examples of usable solvents include water, alcohols, and methanol. Among them, those having a viscosity of 1 to 1.5 cP can be preferably used. When the viscosity of the solvent exceeds 1.5 cP, ultrasonic waves irradiated under the above-described conditions are not sufficiently transferred to the yeast. Even if the ultrasonic wave is irradiated with a stronger frequency and an output beyond the range to be described later in order to sufficiently transfer the ultrasonic wave, the ultrasonic wave is not uniformly transmitted due to the high viscosity of the solvent, so that the yeast in the region irradiated with the ultrasonic wave is killed, The effect is insignificant for yeast in unexposed areas.

The volume ratio of wort and solvent may be, for example, 1: 4 to 8. If the volume of the solvent is less than 4 times the volume of the wort, ultrasound is strongly transmitted and the yeast may die. Further, even if ultrasonic waves are irradiated at a weaker frequency and output, there is a problem that the amount of the solvent is too small to uniformly transmit the ultrasonic waves to the yeast. If it is more than 8 times, the effect by ultrasonic irradiation may be insignificant.

The output of the ultrasonic waves is 120 to 160W. If the output is less than 120 W, the effect of promoting the activity of the yeast is insignificant. If the output is more than 160 W, the yeast is killed and the activity is inhibited. In addition, the yeast is over-stressed to produce more proteases, resulting in more protein degradation, resulting in lowered bitter taste of the beer, less foam stability, and less bubbles.

The bass-type ultrasonic generator according to the present invention is not particularly limited as long as it can satisfy the above-described ultrasonic irradiation condition, and a bass-type ultrasonic wave generator known in the art can be used without limitation. For example, an ultrasonic cleaner manufactured by Wise Clean may be used, but the present invention is not limited thereto.

The alcoholic beverage according to the present invention may be beer or beer flavored beverage. The beer may be a top fermented beer or a bottom fermented beer. Examples of the fermented beer include lager, drift, and pillsunner. Examples of the top fermented beer include, but are not limited to, ale, potter, stout, and the like.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples.

Example 1 . Selection of domestic barley suitable for beer

1. Preparation of sample

In 2012, we used 3-barreled barley, which was harvested in Jeonbuk Iksan, Jeollabuk-do, South Korea. Domestic barley was used for three successive rounds of beef, sugar, and fermentation for beer production.

2. Yam  fair

The jamming was performed using Automatic Micromalting Systems (Phoenix Biosystems Co., Australia). There were three stages of steeping, germination and kilning. Vaporization was carried out by repeating wet steeping and dry steeping at 15 ℃ three times. Germination was carried out at 16 ℃ for 5 days after barley germination. After maintaining the temperature at 45 ° C for the first 30 minutes, the temperature increase rate of each temperature range of 5 ° C was gradually decreased to 65 ° C, and then gradually increased to 85 ° C (Chemists ASOB). The prepared malt was pulverized with a gap of 1 mm using a drum mill (Malt Drum Mill, Jeil Industry Co., Seoul, Korea).

3. Glycation  fair

The malt was saccharified according to the EBC Congress mash method. 50 g of finely pulverized malt was mixed well with 45 mL of distilled water at 45 째 C, saccharified at 45 째 C for 30 minutes, and then heated at a rate of 1 째 C / min for 25 minutes so that the temperature of the wort became 70 째 C. Thereafter, 100 mL of distilled water at 70 캜 was added, and the mixture was saccharified for one hour while maintaining the temperature at 70 캜. After the saccharification was completed, the wort was cooled to 20 ° C, distilled water was added thereto, the weight was adjusted to 450 g, and then the wort was filtered using a filter paper No. 597 1/2 (Whatman, Germany).

4. Fermentation Process

Hops were divided into 1, 2, 1/4, and 1/4 hops and boiled for 10 minutes, 5 minutes, and 5 minutes, respectively. Thereafter, the temperature of the wort was rapidly cooled to 20 ° C. The viscosity of the cooled wort was 1.9 cP.

Then, the initial specific gravity for the estimation of the alcohol frequency and the degree of saccharification was measured. After the yeast that had been previously proliferated was injected thereinto, an air circuit breaker was installed and primary fermentation was carried out at 20 DEG C for 4 days.

Liquid yeast (Hefeweizen Ale Yeast WLP300, White Lab) was used as the yeast, and added in a volume of 1.84ml as compared to 1L of wort.

Ultrasonic waves were irradiated from the second day of primary fermentation. The fermentation liquid was sealed with an air circuit breaker and placed in a flask. Ultrasound was performed in a 40 kHz ultrasonic bath (Wise Clean, Seoul). The fermentation broth was adjusted to 100W, 120W, 160W, and 180W in a bath sonicator, and the duty cycle was set to 10%, 25%, and 50% for each output. As a solvent, water having a viscosity of 1 cP was used, and a volume ratio of wort and water was 1: 6.

Young beer was added after the first fermentation and then fermented for 7 days at a temperature of 15 ℃ for aging.

5. Measuring method

The change in specific gravity for fermentation aptitude was measured using a hydrometer (200-DK-6, DeaKwang, Seoul, Korea). The alcohol content was presented on the food station and measured using an alcohol distillation apparatus based on the mainstream analysis regulations. Alcohol was distilled and measured by using an umbrella (211-DK-12, DeaKwang, Seoul, Korea).

The bitterness was based on ASBC, and the beer was degassed to 20 ° C to remove any bubbles. 10 mL of the beaker was centrifuged, and 0.5 mL of 6N hydrochloric acid and 20 mL of iso-octane were added to the beaker. rpm, 15 min). After centrifugation at 3000 rpm for 3 minutes, the absorbance (A) was measured at 275 nm after taking the iso-octane layer and then calculated as BU (Bitterness Unit = 50 X A). The content of reducing sugar was analyzed by DNS method.

The changes in chromaticity were measured by Hunter L (lightness), a (redness) and b (yellowness) using a colorimeter (CR-300, Minolta Co., Ltd., Osaka, Japan) The results were compared with each other.

Changes in free amino nitrogen content were based on the method presented in AOAC. 2 mL of beer fermentation per day was added, 1 mL of ninhydrine was added, and the mixture was heated to 100 ° C. in a constant temperature water bath for 16 minutes. After cooling for 20 minutes at 20 ± 1 ° C, 5 mL of dilution was added. The absorbance was measured within 5 minutes at 570 nm against the distilled water. This was repeated three times and calculated as the content of free amino group nitrogen using the equation.

The bubble stability was based on the ASBC method, and the amount of bubbles (b) and the amount of bubbles remaining (c) were measured by using the formula.

Turbidity was determined by comparing the absorbance at 700 nm with the absorbance at 430 nm, and when the absorbance at 700 nm was 0.039 times the absorbance at 430 nm.

6. Sensory Evaluation

The sensory test was carried out for the difference of characteristics. Fourteen students were selected from 30 college students of Dongguk university food engineering department. 20, 40, 60, 80, and 100 mg / L-water of isohumulone solution were used as the five reference materials. The descriptive language was adopted by selected panels based on EBC / ASBC.

Sensory characteristics were composed of odor, taste, mouthfeel and aftertaste. Aromatic (O1), Cereal (O2), Sour (O3), Sweet (O4) and Carbonation (O5) as taste, Aromatic (T1), Cereal (T2), Sour (T3), Sweet (T5) and Carbonation (T6), mouthfeel Carbonation (M1), and aftertaste Carbonation (A1). Aromatic means total flavor and taste, cereal is grain flavor and taste, and carbonation means the degree of carbonic acid.

Because each sample has many characteristics to be evaluated, the experiment was designed using randomized block method. The intensity per each characteristic was evaluated on a scale of 0-10 (0: none, 1-2: weak, 3-4: normal, 5-6: strong, 7-8: stronger, 9-10: very strong) . The number of blocks, samples, block size and number of repetitions are 10, 8, 4, and 5, respectively. Brewed beer was stored at 4 ℃ for 1 week before testing.

The test was carried out in a tasting booth at 20 ° C. 10 mL of the sample was placed in a glass cup labeled with random three digit code and 5 samples were given to the panel. At first I was assessed for odor, and afterwards I evaluated the mouthfeel and aftertaste. After all the questions per sample were evaluated, another questionnaire was asked to evaluate the other samples. Panelists had a 30-second break per sample and rinsed their mouths with water and an unsalted cracker before testing.

7. Statistical processing

Statistical analysis was performed using Statistical Package for the Social Science (SPSS) (Statistical Package for the Social Science Version 21). Statistical analysis was performed using two-way ANOVA at a significant significance level of α = 0.05. Duncan's multiple comparison test was applied.

8. Six  Determination of specific gravity change by ultrasonic treatment

1, the specific gravity of the wort dropped sharply after the first fermentation and further decreased after the second fermentation, indicating that alcohol was continuously produced. In the case of the control group, the fermentation period was higher than that of the experimental group. Weizen beer is ale beer which has a specific gravity decrease within a short period of time. The initial specific gravity starts from 1.044-1.052 and the final specific gravity is known to be 1.010-1.014. Experimental results showed that the control group was close to this value and the specific gravity of the experimental group was rapidly decreased. Therefore, the specific gravity of the experimental group was rapidly decreased and the degree of fermentation and alcohol production were predicted.

9. Six  Determination of yeast growth by ultrasonic treatment

Sample The primary fermentation time (Days) 0 One 2 3 4 Control 6.43 ±
0.08 ^a 7.46 ±
0.42 ^a 7.93 ±
0.16 ^a 8.28 ±
0.11 ^a 8.44 ±
0.28 ^a 120W 2h 6.50 ±
0.24 ^a 7.49 ±
0.46 ^a 7.96 ±
0.15 ^a 8.21 ±
0.12 ^a 8.49 ±
0.24 ^a 6h 6.53 ±
0.36 ^a 7.41 ±
0.42 ^a 7.73 ±
0.19 ^a 8.14 ±
0.05 ^a 8.42 ±
0.02 ^a 12h 6.48 ±
0.04 ^a 7.38 ±
0.37 ^a 7.98 ±
0.31 ^a 8.30 ±
0.12 ^a 8.54 ±
0.05 ^a 14h 6.50 ±
0.05 7.40 ±
0.35 7.90
0.13 8.15 ±
0.04 8.40 ±
0.02 160W 2h 6.63 ±
0.31 ^a 7.25 ±
0.50 ^a 7.70 ±
0.13 ^a 8.17 ±
0.10 ^a 8.46 ±
0.17 ^a 6h 6.40 ±
0.41 ^a 7.12 ±
0.17 ^a 7.62 ±
0.07 ^a 8.08 ±
0.11 ^a 8.31 ±
0.34 ^a 12h 6.34 ±
0.42 ^a 7.18 ±
0.47 ^a 7.57 ±
0.14 ^a 8.13 ±
0.09 ^a 8.25 ±
0.06 ^a 14h 6.35 ±
0.35 7.19 ±
0.40 7.60 ±
0.15 8.10 ±
0.08 8.20
0.07 180W 2h 6.40 ±
0.27 7.20
0.14 7.21 ±
0.15 7.28 ±
0.27 7.30 ±
0.04 6h 6.36 ±
0.10 7.35 ±
0.60 7.30 ±
0.29 7.32 ±
0.29 7.30 ±
0.10

Sample The secondary fermentation time (Days) One 2 3 4 5 6 7 Control 5.71 ±
0.01 ^a 6.42 ±
0.12 ^a 6.98 ±
0.22 ^a 7.28 ±
0.14 ^a 7.35 ±
0.06 ^a 7.39 ±
0.14 ^a 7.35 ±
0.24 ^a 120W 2h 5.65 ±
0.07 ^a 6.17 ±
0.03 ^a 6.85 ±
0.28 ^a 7.24 ±
0.07 ^a 7.31 ±
0.11 ^a 7.45 ±
0.20 ^a 7.47 ±
0.28 ^a 6h 5.65 ±
0.05 ^a 6.33 ±
0.26 ^a 6.86 ±
0.14 ^a 7.05 ±
0.05 ^a 7.37 ±
0.13 ^a 7.40 ±
0.02 ^a 7.41 ±
0.09 ^a 12h 5.85 ±
0.06 ^a 6.24 ±
0.13 ^a 6.72 ±
0.02 ^a 7.01
0.09 ^a 7.49 ±
0.43 ^a 7.36 ±
0.05 ^a 7.41 ±
0.02 ^a 14h 5.70 ±
0.04 6.20
0.12 6.80
0.03 7.21 ±
0.07 7.40 ±
0.40 7.42 ±
0.05 7.43 ±
0.07 160W 2h 5.63 ±
0.17 ^a 6.22 ±
0.13 ^a 6.91 ±
0.16 ^a 6.99 ±
0.21 ^a 7.30 ±
0.39 ^a 7.35 ±
0.09 ^a 7.40 ±
0.04 ^a 6h 5.65 ±
0.07 ^a 6.34 ±
0.17 ^a 6.86 ±
0.06 ^a 7.21 ±
0.13 ^a 7.29 ±
0.12 ^a 7.39 ±
0.07 ^a 7.41 ±
0.24 ^a 12h 5.58 ±
0.20 ^a 6.13 ±
0.22 ^a 7.08 ±
0.02 ^a 7.23 ±
0.05 ^a 7.33 ±
0.04 ^a 7.40 ±
0.15 ^a 7.44 ±
0.25 ^a 14h 5.60 ±
0.07 6.20
0.21 7.01
0.03 7.19 ±
0.04 7.29 ±
0.24 7.32 ±
0.17 7.39 ±
0.22 180W 2h 4.60 ±
0.17 4.80
0.04 5.30 ±
0.07 5.81 ±
0.12 6.02 ±
0.05 6.12 ±
0.15 6.20
0.05 6h 4.45 ±
0.17 4.81 ±
0.02 5.29 ±
0.05 5.79 ±
0.31 6.03 ±
0.11 6.14 ±
0.05 6.24 ±
0.02

Table 1 shows the degree of fermentation of yeast during the beer fermentation process. Methylene blue was used to examine the growth of yeast. During the first fermentation period, the yeast grew continuously in the control group, 120W and 160W. Yeast was increased to a maximum of 2 log cells / ml when the initial weekly adoption was about 5 x 10 ⁶ cells / ml, and increased to about 2 log cells / ml in the control group. Similar results were obtained at 120W and 160W.

In the second fermentation, the ultrasonic wave was not irradiated, so the control group and the experimental group showed similar tendency. The growth rate of the bacteria is shown to be constant until the 4th day. In the secondary fermentation, control yeast growth was increased to about 1.64 log cells / mL.

However, when irradiated with ultrasound at an output of 180 W, the degree of growth was remarkably reduced.

10. Six  Ultrasonic treatment Waxy  Confirmation of chromaticity change

Figures 2 to 7 show changes in chromaticity during fermentation.

The L value was a value representing brightness and showed a tendency to decrease with the lapse of the fermentation period. Compared with the control group, the test group was visually apparent.

The a value of redness showed that the value of all barley was generally low. Redness was the highest in the juice, decreased in the 1st day, and decreased as the fermentation progressed.

The b value indicating yellowness tended to increase gradually as the fermentation proceeded. In the case of yellowness, the experimental group showed lower values than the control group, but there was no significant difference.

The L value, the a value and the b value are determined by a trace amount of pigment in the barley. There was no significant difference between control and experimental groups.

11. Six  Freedom from ultrasonic treatment Amino nitrogen  Confirmation of changes in content

Figures 8 and 9 are free amino nitrogen content changes. Amino acids in the wort provide the nitrogen necessary for yeast growth, and the nitrogen available to the yeast is called free amino nitrogen. Free amino nitrogen is consumed by the yeast as the fermentation progresses, and the content is reduced.

As the fermentation progresses, the contents of both the control and the experimental groups gradually decrease. Free amino nitrogen is an important element of beer fermentation because its metabolites affect the bitter taste, aroma, and foam stability of beer.

In the case of the experimental group, the content of the ultrasonic waves tends to decrease more rapidly as the irradiation time of the ultrasonic waves increases. These results suggest that the yeast is over-stressed to produce more proteases and break down more proteins. Excessive protein degradation reduces the bitter taste of beer and lowers foam stability.

12. Six  Identification of sensory properties by ultrasonic treatment

Sensory attribute Beer from the primary fermentation Control 120W 2h 120W 6h 120W 12h 160W 2h 160W 6h 160W 12h Fragrance characteristic O1 5.20 ± 0.79 ^a 5.10 ± 0.74 ^a 5.30 ± 0.67 ^a 5.10 ± 0.74 ^a 5.20 ± 0.63 ^a 5.10 ± 0.88 ^a 5.00 ± 0.82 ^a O2 4.90 ± 0.88 ^a 5.00 0.94 ^ab 5.70 ± 0.95 ^ab 5.60 ± 1.17 ^ab 5.70 ± 1.06 ^b 5.50 + - 0.71 ^b 5.80 ± 0.79 ^b O3 3.00 ± 0.82 ^a 3.10 ± 0.88 ^a 3.40 ± 0.84 ^a 3.30 ± 0.67 ^a 3.20 ± 0.79 ^a 3.40 ± 1.26 ^a 3.70 ± 0.67 ^a O4 4.70 ± 1.16 ^a 4.70 ± 0.95 ^a 4.90 ± 1.10 ^a 4.60 ± 0.84 ^a 4.60 ± 0.70 ^a 4.60 ± 1.17 ^a 4.70 ± 1.16 ^a O5 5.50 +/- 0.71 ^a 5.60 ± 0.70 ^a 6.40 ± 1.07 ^a 6.40 ± 1.07 ^a 6.60 ± 0.97 ^b 6.60 ± 0.70 ^b 6.70 ± 0.82 ^b Taste characteristic T1 3.90 + 0.99 ^a 3.80 ± 0.92 ^ab 4.80 ± 1.03 ^ab 4.80 ± 0.79 ^ab 4.70 ± 0.82 ^b 4.80 ± 1.14 ^b 4.60 ± 1.17 ^b T2 4.30 ± 0.67 ^a 4.30 ± 0.67 ^a 4.30 ± 0.95 ^a 4.20 ± 0.79 ^a 4.20 ± 0.92 ^a 4.10 ± 1.20 ^a 4.30 ± 0.95 ^a T3 2.70 + 0.67 ^a 2.80 ± 0.63 ^b 3.50 + - 0.71 ^b 3.60 ± 0.70 ^b 3.50 ± 0.53 ^bc 3.40 ± 0.70 ^bc 3.40 ± 0.52 ^bc T4 4.30 ± 0.67 ^a 4.20 ± 0.63 ^a 4.70 ± 0.95 ^a 4.50 ± 0.53 ^a 4.70 + 0.67 ^a 4.70 ± 1.06 ^a 4.40 ± 0.52 ^a T5 3.20 ± 0.92 ^a 3.20 ± 0.63 ^ab 3.40 0.70 ^ab 3.40 ± 0.52 ^ab 3.50 ± 0.53 ^bc 4.00 ± 0.67 ^b 4.10 ± 0.99 ^b T6 6.00 ± 0.82 ^a 6.00 ± 0.82 ^a 6.30 ± 1.57 ^a 6.40 ± 1.43 ^a 6.40 ± 0.70 ^a 6.60 + 0.84 ^a 6.60 ± 1.17 ^a Tactile characteristics of mouth M1 6.10 ± 0.88 ^a 6.10 ± 0.57 ^a 6.10 ± 1.10 ^a 6.20 ± 0.92 ^a 6.20 ± 0.79 ^a 6.20 ± 0.63 ^a 6.40 ± 0.70 ^a Aftertaste characteristic A1 6.30 ± 0.82 ^a 6.10 ± 0.88 ^a 6.00 ± 0.82 ^a 6.00 ± 0.94 ^a 6.00 ± 0.94 ^a 6.30 ± 0.82 ^a 6.30 ± 0.67 ^a

Sensory attribute Beer from the secondary fermentation Control 120W 2h 120W 6h 120W 12h 160W 2h 160W 6h 160W 12h Fragrance characteristic O1 5.80
0.92 ^a 5.80
0.63 ^a 5.90
1.20 ^a 5.80
0.92 ^a 5.80
1.14 ^a 5.40 ±
1.07 ^a 5.50
0.85 ^a O2 5.00 ±
0.67 ^a 5.00 ±
0.82 ^a 4.70 ±
1.34 ^a 4.80
0.92 ^a 4.70 ±
1.06 ^b 3.50
1.27 ^b 3.30 ±
0.95 ^b O3 2.30
0.82 ^a 2.40 ±
0.70 ^a 2.40 ±
0.84 ^a 2.40 ±
0.70 ^a 2.20
0.63 ^a 2.70 ±
1.64 ^a 2.50
1.43 ^a O4 4.90
0.88 ^a 5.20 ±
1.03 ^a 5.10 ±
1.10 ^a 4.90
0.88 ^a 4.80
0.79 ^a 4.60 ±
1.43 ^a 4.20
1.23 ^a O5 5.60 ±
1.17 ^a 5.60 ±
1.07 ^a 5.70 ±
1.06 ^a 5.90
0.99 ^a 5.80
1.14 ^a 6.10 ±
1.20 ^a 6.30 ±
1.16 ^a Taste characteristic T1 5.90
0.57 ^a 5.80
0.42 ^ab 5.40 ±
1.07 ^ab 5.30 ±
1.06 ^ab 5.30 ±
1.16 ^b 4.70 ±
1.25 ^b 4.90
1.10 ^b T2 4.30 ±
0.95 ^a 4.30 ±
0.67 ^a 4.30 ±
0.95 ^a 4.40 ±
0.97 ^a 4.50 ±
0.85 ^a 4.30 ±
1.16 ^a 4.40 ±
0.97 ^a T3 2.70 ±
0.67 ^a 2.80
0.92 ^a 2.80
1.32 ^a 2.80
1.14 ^a 2.60
1.26 ^a 2.80
1.99 ^a 2.80
1.87 ^a T4 4.30 ±
0.67 ^a 4.30 ±
0.82 ^a 5.20 ±
0.92 ^a 5.00 ±
0.94 ^a 5.00 ±
0.82 ^a 4.30 ±
1.25 ^a 4.00 ±
1.15 ^a T5 5.30 ±
0.95 ^a 5.10 ±
0.99 ^a 5.20 ±
1.23 ^a 5.40 ±
0.97 ^a 5.20 ±
0.92 ^a 5.50
1.08 ^a 5.90
0.74 ^a T6 5.30 ±
0.67 ^a 5.50
1.08 ^a 5.60 ±
1.51 ^a 5.80
1.23 ^a 5.70 ±
1.49 ^a 6.10 ±
0.99 ^a 6.20
0.92 ^a Tactile characteristics of mouth M1 5.20 ±
0.63 ^a 5.20 ±
0.92 ^a 5.30 ±
1.34 ^a 5.40 ±
1.17 ^a 5.50
1.08 ^a 5.30 ±
1.06 ^a 5.50
0.71 ^a Aftertaste characteristic A1 5.00 ±
0.82 ^a 5.10 ±
0.88 ^a 5.20 ±
1.14 ^a 5.30 ±
1.06 ^a 5.20 ±
0.92 ^a 5.60 ±
1.43 ^a 5.80
0.92 ^a

As shown in Tables 3 and 4, the intensities of O1 and T1 indicating the Aromatic item gradually increased as the fermentation progressed.

The intensity of O5, T6, M1 and A1 indicating the taste, flavor, taste and tactile sensation of carbonic acid were higher in the experimental group than in the control group but not in the younger beer 160W experimental group (p> 0.05).

Cereal flavor O2 decreased in the control group and 120W group.

T2 160W 2h treatment group showed the highest value of cereal taste, but there was no significant difference (p> 0.05).

Sweet flavor and O4 and T4 were not significantly different between the control and 120W and 160W experimental groups (p> 0.05).

T5, indicating the bitter taste of beer, increased in intensity after fermentation compared to young beer, and there was no significant difference between control and other experimental groups (p> 0.05).

13. Six  Confirmation of alcohol content, bitter taste, turbidity and foam safety by ultrasonic treatment

Factor Control 100W 120W 160W 180W 12h 2h 6h 12h 14h 2h 6h 12h 14h 2h 6h Alcohol (%) 4.40 ±
0.35 4.48 ±
0.02 4.64 ±
0.12 4.89 ±
0.26 4.96 ±
0.15 4.97 ±
0.11 4.85 ±
0.25 4.93 ±
0.33 4.98 ±
0.34 4.99 ±
0.01 3.87 ±
0.29 3.80
0.26 Bitter taste 15.45 ±
1.58 15.38 ±
0.29 14.95 ±
4.38 13.27 ±
1.25 13.18 ±
0.77 12.60 ±
0.22 13.90 ±
0.77 12.67 ±
0.63 12.57 ±
1.03 11.83 ±
0.08
12.13 ±
0.19 12.18 ±
0.12 Turbidity Exist Exist Exist Exist Exist Exist Exist Exist Exist Exist Exist Exist Foam stability 397.62 ± 60.32 391.2 ± 19.72 390.58 + - 103.21 369.59 ± 3.26 290.82 + - 81.08 278.60 ± 20.50 364.42 + - 80.55 330.42 ± 120.43 289.60 ± 139.06 257.78 +/- 11.80 286.27 + - 4.67 275.40 ± 21.54

Alcohol and bitter taste, turbidity and foam stability were measured. The standard alcohol concentration range of Weizen beer prepared in this experiment is 4.3-5.6%. The alcohol concentration after the fermentation is about 4.4%. And 4.4% in the control group. In the experimental group, alcohol concentration was the highest in treatment group of ultrasonic power of 160W.

The bitter taste is mainly due to the content of iso-α-acid derived from hops and is an important flavor component of beer. Bitter tastes ranged from 10 to 40 BU in both the control and experimental groups with a range of measurement standards. However, when the ultrasound irradiation time was exceeded or exceeded, the bitterness was low and the flavor was decreased.

Turbidity is caused by the presence of yeast, the interaction of the protein polyphenol, and is a measure of the fermentation of beer. The turbidity was observed in both the control and experimental groups, indicating that the fermentation proceeded.

Foam safety is the most important factor in evaluating beer quality. Lipid components, hop acid, metal ion, etc., and fat and high content of ethanol are factors that hinder bubble safety. The higher the value of the foam stability, the more stable it is. When the ultrasound irradiation time is exceeded or the output is exceeded, the foam stability is deteriorated.

Example 2 . Korean barley ( 6 gait ) Application of ultrasonic process for beer development

(1) A fermentation method (Comparative Example 1) in which the 6-gauge domestic sugar was saccharified and then subjected to ultrasound treatment at 100 K, 120 W, 160 W, and 180 W at 40 KHz for 2, 6, and 12 hours, (Comparative Example 2) in which the fermentation process was not performed.

The results are shown in Table 6, and the graphs are shown in Figs. 9 and 10.

division Reduction equivalent in fermentation broth Alcohol Content (%) Comparative Example 1 9.23 4.40 Comparative Example 2 12.16 4.42 100W 12h Ultrasound 8.95 4.48 120W 2h Ultrasound 7.79 4.64 120W 6h Ultrasound 6.37 4.89 120W 12h Ultrasonic 6.52 4.96 120W 14h Ultrasound 6.32 4.97 160W 2h Ultrasound 6.22 4.85 160W 6h Ultrasound 6.90 4.93 160W 12h Ultrasound 6.27 4.98 160W 14h Ultrasound 6.16 4.99 180W 2h Ultrasound 22.08 3.87 180W 6h Ultrasonic 24.07 3.80

As shown in Table 6, FIG. 10 and FIG. 11, when the ultrasonic wave was used in the fermentation step (frequency: 40 KHz, output: 120 W, 160 W), the reducing sugar amount in the fermentation broth was remarkably decreased, Able to know.

The alcohol content was significantly increased compared with the conventional fermentation method. Especially, the alcohol content is higher than the conventional fermentation method even during the same fermentation period, so that the possibility of shortening the fermentation period of beer can be expected.

However, in case of using ultrasonic wave of 100W output, the alcohol content was low even though the irradiation was performed for a sufficient time, and when the ultrasonic wave of 180W output was used, the alcohol content was remarkably low due to the yeast dying.

Claims (10)

Saccharifying the malt to obtain a wort, adding a hop to the wort and heating the wort; And
Adding yeast to the wort, and fermenting the wort;
In the fermentation step, ultrasonic waves of 20 to 40 kHz are irradiated at 120 to 160 W for 2 to 12 hours using a bath type ultrasonic generator,
Wherein the viscosity of the solvent used in the ultrasonic generator of the bath type is 1.0 to 1.5 cP.
[3] The method of claim 1, wherein the step of adding and heating a hop to the wort is performed by adding a hop of 40 to 60% by weight of the total weight of the hop and heating for 5 to 10 minutes; A second step of adding 20 to 30% by weight of the hop to the wort after the first step and further heating for 3 to 8 minutes; And a third step of adding remaining hop to the wort after the second step and further heating for 3 to 8 minutes.
The method according to claim 1, wherein the irradiation of the ultrasonic waves is performed for 2 to 6 hours.
delete The process for producing an alcoholic beverage according to claim 1, wherein the viscosity of the wort to which yeast is added is 1.5 to 2.5 cP.
delete The method for producing an alcoholic beverage according to claim 1, wherein the volume ratio of the wort and the solvent is 1: 4 to 8.
An alcoholic beverage produced by the method of any one of claims 1 to 3, 5 and 7.
The alcoholic beverage according to claim 8, which is a beer or beer flavored beverage.
The alcoholic beverage according to claim 9, wherein the beer is an upper fermented beer or a lower fermented beer.

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